Hobak Buchimgae (Zucchini Pancake) with Carrot and Peppers

Janet Lee Rhodes's avatar
Janet Lee Rhodes

Ingredients

Dipping Sauce

  • 1
    scallion
    chopped
  • 2
    tbs soy sauce
  • 2
    tbs rice vinegar
  • 1/2
    tsp toasted sesame seeds
  • 1
    tsp salt
  • 2
    medium zucchini
    grated
  • 1/4
    tsp garlic powder
  • 1/2
    tsp onion powder
  • 1/4
    tsp salt
  • 1/4
    cup rice flour
  • 1
    cup all purpose flour
  • 1/2
    carrot
    shredded
  • 1-2
    hot or sweet mini peppers
    seeded and chopped
  • 1
    cup water
  • 1/2
    yellow onion
    chopped
  • vegetable oil

Instructions

1
Add 2 medium zucchini (grated) to a large bowl. Sprinkle with 1 tsp salt and mix well. Set aside and let rest for 7-10 minutes. This will allow the zucchini to release some of its water content.
2
While the zucchini rests, make a dry pancake mix in a separate bowl. Combine 1 cup all purpose flour, 1/4 cup rice flour, 1/2 tsp onion powder, 1/4 tsp garlic powder, and 1/4 tsp salt. Stir.
3
You should see that a pool of water has formed in the bottom of your bowl of grated zucchini. Using your hands, gently squeeze the excess water out of the zucchini. Transfer the zucchini to a large, clean bowl. Discard the water.
4
To the zucchini, add 1/2 yellow onion (chopped), 1/2 carrot (shredded), 1-2 hot or sweet mini peppers (seeded and chopped), 1 cup water, and your pancake mix. Stir into a thick batter.
5
Heat a large, flat-bottomed pan to medium-high. Add just enough vegetable oil to fully cover the bottom of the pan. When oil is hot, add heaping spoonfuls of batter around the pan and press each into a flat circle. Fry about 2 minutes per side or until the pancakes turn golden brown.
6
Make a dipping sauce. In a small bowl stir together 2 tbs soy sauce, 2 tbs rice vinegar, 1 scallion (chopped), and 1/2 tsp toasted sesame seeds.
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Hobak Buchimgae (Zucchini Pancake) with Carrot and Peppers

Sigeumchi Namul (Seasoned Spinach)

Janet Lee Rhodes's avatar
Janet Lee Rhodes

Ingredients

  • 1
    scallion
    chopped
  • 1/2
    tsp toasted sesame seeds
  • 1
    clove garlic
    grated
  • 1
    tbs toasted sesame oil
  • 1
    tbs soy sauce
  • 8
    oz baby spinach

Instructions

1
In a bowl, mix together 1 clove garlic (grated), 1 scallion (chopped), 1 tbs soy sauce, 1 tbs toasted sesame oil, and 1/2 tsp toasted sesame seeds. Set sauce aside.
2
Bring a large pot of water to a boil and add 8 oz baby spinach. Stir and blanch for 20-25 seconds or until all leaves have wilted.
3
Drain spinach and rinse in cold water to stop the cooking process.
4
Using your hands, gently squeeze the water out of the spinach.
5
Add the blanched spinach to the bowl of sauce and stir until all leaves are evenly coated.
6
Plate and enjoy!
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Sigeumchi Namul (Seasoned Spinach)